1 1/2 lb. ground meat or ground turkey
1 c. dried bread crumbs
2 eggs
Water
Salt
2 tbsp. salad oil
1 (16 oz.) bag carrots, sliced
1 lg. onion, diced
4 med. zucchini, cut into bite-sized chunks
1 chicken flavor bouillon cube or env.
1/2 tsp. basil
1 tbsp. flour

In large bowl, mix ground meat, bread crumbs, eggs, 1/2 cup water and 1 teaspoon salt. Shape meat mixture into 1 1/2 inch ball.

In skillet over medium-high heat, in hot salad oil, cook meatballs until browned on all size, removing meatballs to plate as they brown.

In drippings remaining in skillet over medium heat, cook carrots and onions until tender, stirring occasionally. Return meatballs to skillet; add zucchini, bouillon, 1 1/2 cups water and 1/2 teaspoon salt over high heat, heat mixture to boiling. Reduce heat to low; cover and simmer 10 minutes or until meatballs and vegetables are tender.

In cup, stir flour with 1/4 cup water until blender. Gradually stir flour mixture into simmering liquid in skillet; cook over medium heat, stirring constantly until mixture is slightly thickened. Makes 6 servings. Serve over cooked rice.